Your Chef
Growing up half in the Pacific Northwest and half in Eastern Pennsylvania I have had the opportunity to build a cross-country palate. From Seattle I have a deep love of Dungeness crab, barebone cooked salmon with just lemon, salt, and pepper, and any raspberry that resembles my Grandfather’s (and this is a mark of distinction). Eastern Pennsylvania taught me the love of drastic seasonal changes. Winters had never been colder nor summers more humid. My food tastes and cravings changed with the seasons. This constant stimulous made every holiday more festive and every plate more exciting as befitting the climate upheavals. Cool Italian ices and sweet corn in the summer and every kind of meat and potato you could imagine with the onslaught of winter. And, oh, risotto, a new love was born.
Staple Childhood Picnic:
Gouda cheese
Sliced avocado
Fresh vine tomato
Sourdough Bread
(Bring on any hike and sit in the sun to enjoy)
Favorite Snacks:
*Popcorn
(With Parmesan, butter, and oregano Or doused with chili powder!)
*Loaded Baked Potatoes
(It’s the Irish in me)
*The heel end of any fresh baked bread
(My Mother calls me a rat because she will always find torn chunks missing from her best breads)
Inspiration:
Daniel Boulud
Working with Feast and Fete, a catering branch of Daniel, and traveling with him to cater an event in the Bahamas has taught me a new respect for food. He is a master and seeing his ease and artistry in the kitchen was a monumental discovery.
Working as a painter’s assistant with Ellen Frank in the Hamptons: large canvases with an international and humanitarian focus-it was a pleasure to share time with her.
Getting an education as a chef at the Institute of Culinary Education. Waking up every day, dressing for service, and pounding out recipes. Military training for the kitchen
Favorite Culinary Books:
The Devil in the Kitchen
Kitchen Confidential
Julie and Julia
It Must’ve Been Something I Ate
The Omnivore’s Dilemma
My Acting Website:
